ข้าวซอย (Khao Soi)
ข้าวซอย (Khao Soi)
Ingredients
For the Khao Soi Curry Paste
- 5-7 dried long red chilies, soaked in hot water until softened, then drained
- 3 shallots, large, roughly chopped
- 6-8 cloves garlic
- 2 stalks lemongrass, sliced
- 1 inch galangal, sliced
- 1/2 inch fresh turmeric, sliced
- 1 coriander root
- 1 teaspoon white peppercorns
- 1/2 teaspoon salt
- 1 tablespoon shrimp paste (krati)
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
For the Broth
- 2 tablespoons vegetable oil
- 800 grams chicken pieces, (bone-in thighs and drumsticks are shown)
- 400 ml thin coconut milk
- 400 ml chicken stock
- 1 tablespoon palm sugar
- 2 tablespoons fish sauce
For the Noodles
- 500 grams fresh flat egg noodles
- 2 cups vegetable oil, for frying
For Garnish
- 1 cup pickled mustard greens, chopped
- 1/2 cup red shallots, sliced
- 2 limes, cut into wedges
- 2 tablespoons chili oil, homemade or store-bought
- as needed fresh coriander, chopped
Instructions
- 1
Soak the 5-7 dried long red chilies in hot water for 10 minutes until they are softened. Drain them well.
⏱️ 10 min
- 2
Add the drained chilies, 3 large roughly chopped shallots, 6-8 cloves garlic, 2 sliced stalks of lemongrass, 1 inch of sliced galangal, 1/2 inch of sliced fresh turmeric, and 1 coriander root to a mortar. Add 1 teaspoon white peppercorns and 1/2 teaspoon salt to the mortar. Pound the ingredients thoroughly until a coarse paste forms. (Alternatively, blend in a food processor or blender).
⏱️ 10 min
- 3
Incorporate 1 tablespoon shrimp paste (krati), 1 teaspoon ground cumin, and 2 teaspoons ground coriander into the mixture. Continue pounding or blending until the paste becomes smooth and aromatic. (This process takes approximately 10-15 minutes by hand or 2-3 minutes in a blender).
⏱️ 5 min
- 4
Place a large pot on medium-high heat and add 2 tablespoons vegetable oil.
⏱️ 1 min
- 5
Once the oil is hot, add about 3-4 tablespoons of the prepared Khao Soi curry paste. Stir-fry the paste for approximately 5 minutes until it is very fragrant and the oil visibly separates from the paste, indicating it is cooked through.
⏱️ 5 min
- 6
Add the 800 grams of chicken pieces (bone-in thighs and drumsticks are shown) to the pot. Stir to ensure the chicken is well-coated with the curry paste and brown it slightly for 3-5 minutes.
⏱️ 5 min
- 7
Pour in 400 ml of thin coconut milk and 400 ml of chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chicken braise for 45 minutes to 1 hour, or until the chicken is very tender.
⏱️ 60 min
- 8
After braising, stir in 1 tablespoon palm sugar and 2 tablespoons fish sauce. Taste the broth and adjust the seasoning as needed to achieve a balanced sweet, salty, and spicy flavor profile.
⏱️ 2 min
- 9
Bring a separate pot of water to a rolling boil. Add 500 grams of fresh flat egg noodles and cook for 2-3 minutes until they are al dente. Drain the noodles and rinse them thoroughly with cold water to prevent them from sticking together.
⏱️ 5 min
- 10
Set aside a small portion of the cooked noodles (approximately 100 grams) for deep-frying later.
⏱️ 1 min
- 11
In a small saucepan or wok, heat 2 cups of vegetable oil to a temperature suitable for deep frying (around 350-375°F or 175-190°C). Fry the reserved noodles in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 5 min•🌡️ 180
- 12
To serve, place a portion of the cooked egg noodles in a bowl. Ladle the hot Khao Soi broth and chicken over the noodles. Garnish with crispy fried noodles, chopped pickled mustard greens, sliced red shallots, lime wedges, chili oil, and fresh chopped coriander.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ข้าวซอย (Khao Soi)
For the Khao Soi Curry Paste
- 5-7 dried long red chilies, soaked in hot water until softened, then drained
- 3 shallots, large, roughly chopped
- 6-8 cloves garlic
- 2 stalks lemongrass, sliced
- 1 inch galangal, sliced
- 1/2 inch fresh turmeric, sliced
- 1 coriander root
- 1 teaspoon white peppercorns
- 1/2 teaspoon salt
- 1 tablespoon shrimp paste (krati)
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
For the Broth
- 2 tablespoons vegetable oil
- 800 grams chicken pieces, (bone-in thighs and drumsticks are shown)
- 400 ml thin coconut milk
- 400 ml chicken stock
- 1 tablespoon palm sugar
- 2 tablespoons fish sauce
For the Noodles
- 500 grams fresh flat egg noodles
- 2 cups vegetable oil, for frying
For Garnish
- 1 cup pickled mustard greens, chopped
- 1/2 cup red shallots, sliced
- 2 limes, cut into wedges
- 2 tablespoons chili oil, homemade or store-bought
- as needed fresh coriander, chopped
Instructions
- 1
Soak the 5-7 dried long red chilies in hot water for 10 minutes until they are softened. Drain them well.
⏱️ 10 min - 2
Add the drained chilies, 3 large roughly chopped shallots, 6-8 cloves garlic, 2 sliced stalks of lemongrass, 1 inch of sliced galangal, 1/2 inch of sliced fresh turmeric, and 1 coriander root to a mortar. Add 1 teaspoon white peppercorns and 1/2 teaspoon salt to the mortar. Pound the ingredients thoroughly until a coarse paste forms. (Alternatively, blend in a food processor or blender).
⏱️ 10 min - 3
Incorporate 1 tablespoon shrimp paste (krati), 1 teaspoon ground cumin, and 2 teaspoons ground coriander into the mixture. Continue pounding or blending until the paste becomes smooth and aromatic. (This process takes approximately 10-15 minutes by hand or 2-3 minutes in a blender).
⏱️ 5 min - 4
Place a large pot on medium-high heat and add 2 tablespoons vegetable oil.
⏱️ 1 min - 5
Once the oil is hot, add about 3-4 tablespoons of the prepared Khao Soi curry paste. Stir-fry the paste for approximately 5 minutes until it is very fragrant and the oil visibly separates from the paste, indicating it is cooked through.
⏱️ 5 min - 6
Add the 800 grams of chicken pieces (bone-in thighs and drumsticks are shown) to the pot. Stir to ensure the chicken is well-coated with the curry paste and brown it slightly for 3-5 minutes.
⏱️ 5 min - 7
Pour in 400 ml of thin coconut milk and 400 ml of chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chicken braise for 45 minutes to 1 hour, or until the chicken is very tender.
⏱️ 60 min - 8
After braising, stir in 1 tablespoon palm sugar and 2 tablespoons fish sauce. Taste the broth and adjust the seasoning as needed to achieve a balanced sweet, salty, and spicy flavor profile.
⏱️ 2 min - 9
Bring a separate pot of water to a rolling boil. Add 500 grams of fresh flat egg noodles and cook for 2-3 minutes until they are al dente. Drain the noodles and rinse them thoroughly with cold water to prevent them from sticking together.
⏱️ 5 min - 10
Set aside a small portion of the cooked noodles (approximately 100 grams) for deep-frying later.
⏱️ 1 min - 11
In a small saucepan or wok, heat 2 cups of vegetable oil to a temperature suitable for deep frying (around 350-375°F or 175-190°C). Fry the reserved noodles in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 5 min•🌡️ 180 - 12
To serve, place a portion of the cooked egg noodles in a bowl. Ladle the hot Khao Soi broth and chicken over the noodles. Garnish with crispy fried noodles, chopped pickled mustard greens, sliced red shallots, lime wedges, chili oil, and fresh chopped coriander.
⏱️ 2 min